Vegan Spinach Dip

I really love Vegan Spinach Dip — but I cheat and and use a pre-made dry veggie mix that I buy at our local alternative food store.  Then I found the following recipe that also sounds really good.

This Vegan (and Gluten Free) Spinach Dip is found on the Elevated Existence website.  According to the post, this recipe is originally from Susan O’Brien’s cookbook:  Gluten-Free, Vegan Comfort Food: 125 Simple & Satisfying Recipes, from “Mac and Cheese” to Chocolate Cupcakes.

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Vegan Spinach Dip

Recipe Type: Spread, dips, topping
Author: Susan O’Brien via the Elevated Existence website
  • 1 tbsp olive oil
  • ½ cup finely chopped onion
  • 1 to 2 cloves garlic, minced
  • 1 cup packed fresh spinach, steamed and drained
  • 3 tbsp Tofutti sour cream
  • 1 tbsp lemon or orange juice
  • 1 cup ground raw cashews, finely ground in a food processor
  • ¼ tsp. sea salt
  • Fresh cracked pepper to taste
  1. Heat the olive oil in a small saucepan over medium-high heat.
  2. Add the onions and sauté until soft – about 4 minutes.
  3. Add the garlic and sauté a few minutes longer.
  4. Turn off the heat and set aside.
  5. Place the steamed, drained spinach, and all the other ingredients listed in a food processor and pulse until they are well blended.
  6. Place mixture in a serving bowl and season with salt and pepper to taste. Refrigerate before serving.


This recipe looks pretty good — but if you know me, you know I will avoid the tofu sour cream.  I would substitute Grape Seed Oil Vegenaise!

If you are interested in Susan’s cookbook, click the link below:


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